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Journal Abstract Search

194 related items for PubMed ID: 26173817

  • 21. Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste.
    Bisharat GI, Katsavou ID, Panagiotou NM, Krokida MK, Maroulis ZB.
    Food Sci Technol Int; 2015 Dec; 21(8):613-30. PubMed ID: 25406135
    [Abstract] [Full Text] [Related]

  • 22. Quality evaluation of millet-soy blended extrudates formulated through linear programming.
    Balasubramanian S, Singh KK, Patil RT, Onkar KK.
    J Food Sci Technol; 2012 Aug; 49(4):450-8. PubMed ID: 23904653
    [Abstract] [Full Text] [Related]

  • 23. Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion.
    Lyu JS, Lee JS, Chae TY, Yoon CS, Han J.
    Food Sci Biotechnol; 2023 Apr; 32(5):659-669. PubMed ID: 37009040
    [Abstract] [Full Text] [Related]

  • 24. Extruded aquafeeds containing distillers dried grains with solubles: effects on extrudate properties and processing behaviour.
    Mjoun K, Rosentrater KA.
    J Sci Food Agric; 2011 Dec; 91(15):2865-74. PubMed ID: 21725984
    [Abstract] [Full Text] [Related]

  • 25. Effects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusion.
    Włodarczyk-Stasiak M, Mazurek A, Jamroz J.
    Acta Sci Pol Technol Aliment; 2017 Dec; 16(2):191-198. PubMed ID: 28703959
    [Abstract] [Full Text] [Related]

  • 26. Effect of extrusion process variables on physical and chemical properties of extruded oat products.
    Gutkoski LC, El-Dash AA.
    Plant Foods Hum Nutr; 1999 Dec; 54(4):315-25. PubMed ID: 10798342
    [Abstract] [Full Text] [Related]

  • 27. Physico-chemical properties and extrusion behaviour of selected common bean varieties.
    Natabirwa H, Muyonga JH, Nakimbugwe D, Lungaho M.
    J Sci Food Agric; 2018 Mar; 98(4):1492-1501. PubMed ID: 28799654
    [Abstract] [Full Text] [Related]

  • 28. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks.
    Gat Y, Ananthanarayan L.
    J Food Sci Technol; 2015 May; 52(5):2634-45. PubMed ID: 25892761
    [Abstract] [Full Text] [Related]

  • 29. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.
    Ek P, Gu BJ, Ganjyal GM.
    J Food Sci; 2021 Mar; 86(3):942-951. PubMed ID: 33565641
    [Abstract] [Full Text] [Related]

  • 30. Physical and functional properties of arrowroot starch extrudates.
    Jyothi AN, Sheriff JT, Sajeev MS.
    J Food Sci; 2009 Mar; 74(2):E97-104. PubMed ID: 19323747
    [Abstract] [Full Text] [Related]

  • 31. Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.
    Nasehi B, Mortazavi SA, Razavi SM, Tehrani MM, Karim R.
    Int J Food Sci Nutr; 2009 Mar; 60 Suppl 1():112-25. PubMed ID: 19225970
    [Abstract] [Full Text] [Related]

  • 32. Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue.
    Jing Y, Chi YJ.
    Food Chem; 2013 Jun 01; 138(2-3):884-9. PubMed ID: 23411192
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  • 37. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion.
    Gu BJ, Masli MDP, Ganjyal GM.
    J Food Sci; 2020 Feb 01; 85(2):404-413. PubMed ID: 31887250
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  • 39. Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates.
    Pandey S, Kumar A, Rao PS.
    Food Chem; 2021 Mar 01; 339():127865. PubMed ID: 32861929
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  • 40. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
    Zahari I, Ferawati F, Purhagen JK, Rayner M, Ahlström C, Helstad A, Östbring K.
    Foods; 2021 Oct 09; 10(10):. PubMed ID: 34681446
    [Abstract] [Full Text] [Related]

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